24 foods
Seafood: storage times
How long seafood last in the fridge and freezer, from USDA FoodKeeper data. Open a food for pantry times, opened vs unopened, and tips.
Fresh
| Food | Fridge | Freezer |
|---|---|---|
| Caviar (fresh, in jar) | 2 days | — |
| Cooked fish (all) | 3–4 days | 1–2 months |
| Fatty fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1–2 days | 2–3 months |
| Lean fish (cod, flounder, haddock, halibut, sole, etc.) | 1–2 days | 6–8 months |
| Lean fish (pollock, ocean perch, rockfish, sea trout.) | 1–2 days | 4–8 months |
| Surimi seafood | Until package use-by date | 9 months |
Shellfish
| Food | Fridge | Freezer |
|---|---|---|
| Cooked shellfish (all) | 3–4 days | 1–3 months |
| Crab legs (king, dungeness, snow) | 2–4 days | 9–12 months |
| Crab meat (fresh) | 1–3 days | 2–4 months |
| Crab meat (pasteurized) | 3–5 days | 4–10 months |
| Fresh clams, mussels, oysters | 5–10 days | — |
| Fresh lobster tails (cooked) | 2–3 days | 2–4 weeks |
| Fresh whole lobster (frozen) | 1–2 days | 2–4 weeks |
| Fresh whole lobster (live) | 1 day | — |
| Live clams, mussels, crab, and oysters | 1–2 days | 2–3 months |
| Scallops | 1–3 days | 6–18 months |
| Shrimp, crayfish | 1–3 days | 6–18 months |
| Shucked clams, mussels, and oysters | 3–10 days | 3–4 months |
| Squid | 1–3 days | 6–18 months |
Smoked
| Food | Fridge | Freezer |
|---|---|---|
| Fish (cold smoked, air pack) | 14–30 days | 9–12 months |
| Fish (cold smoked, vacuum pack) | 21–30 days | 9–12 months |
| Fish (hot smoked, air pack) | 14–45 days | 9–12 months |
| Fish (hot smoked, vacuum pack) | 14–45 days | 6–12 months |
| Herring (glass packed, in wine sauce) | 4–6 months | — |